Spicy Chicken Tomato Soup Recipe
Cumin, chili powder and cayenne pepper give Margaret Bailey's slow-cooked specialty its kick. "I serve bowls of it with crunchy tortilla strips that bake in no time," she writes from her Coffeeville, MIssissippi home. "Leftover soup freezes well for nights I don't feel like cooking."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 garlic cloves minced
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 large onion finely chopped
- 1 can (10 ounces) diced tomatoes and green chilies
- 2 cups frozen corn
- 3 cups cubed cooked chicken
- 2 cans (14-1/2 ounces each) chicken broth
- 1 to 2 teaspoons ground cumin
- 1 can (10-3/4 ounces) tomato puree
- 1/2 to 1 teaspoon chili powder
- 4 white or yellow corn tortillas (6 inches) cut into 1/4-inch strips
- Carbohydrate 7.3241818916266 g
- Cholesterol 48.825 mg
- Fat 5.3832088770032 g
- Fiber 0.744939364076272 g
- Protein 15.4501006388221 g
- Saturated Fat 1.43888038902244 g
- Serving Size 1 1 serving (87g)
- Sodium 49.9925515224359 mg
- Sugar 6.57924252755033 g
- Trans Fat 0.681443127003205 g
- Calories 139 calories
Directions In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. Place the tortilla strips on an ungreased baking sheet. Bake at 375degrees for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips. Yield: 8 servings. Originally published as Spicy Chicken Tomato Soup in Quick Cooking July/August 2002, p60 Nutritional Facts 1 serving (1 each) equals 196 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 727 mg sodium, 21 g carbohydrate, 3 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend
